Why You’ll Love This Recipe

This loaf is the epitome of a perfect dessert or snack. The combination of juicy blueberries and zesty lemon creates a deliciously refreshing treat. The loaf is light, fluffy, and moist with a tangy glaze that adds the perfect finishing touch. It’s simple to make, yet sophisticated in taste. Whether you’re hosting guests or just craving something sweet, this loaf will satisfy your taste buds and brighten your day.

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 tablespoon lemon juice
½ cup sour cream or plain yogurt
1 ½ cups fresh blueberries (or frozen, if unavailable)
1 tablespoon all-purpose flour (for tossing the blueberries)

Lemon Glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or yogurt, starting and ending with the dry ingredients. Stir until just combined.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
While the loaf cools, make the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest in a small bowl.
Once the loaf has cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

Servings and Timing

Servings: 8-10 slices
Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes

Variations

Add nuts: You can add chopped walnuts or almonds for an added crunch.
Different berries: Try raspberries or blackberries instead of blueberries for a twist.
Gluten-free: Use a gluten-free all-purpose flour blend for a gluten-free version of this loaf.
Dairy-free: Replace the butter with dairy-free margarine or coconut oil and use a plant-based yogurt.
Lemon flavor boost: For an even more intense lemon flavor, add a bit of lemon extract or more lemon juice to the batter.

Storage/Reheating

Storage: This loaf can be stored at room temperature in an airtight container for up to 3 days. You can also refrigerate it for up to a week.
Freezing: If you want to keep it longer, freeze the loaf without the glaze for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw at room temperature when ready to enjoy.
Reheating: To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 300°F (150°C) for 10 minutes.

FAQs

How can I make the loaf more lemony?

You can increase the lemon zest and lemon juice in both the batter and glaze. Adding a few drops of lemon extract will also intensify the flavor.

Can I use frozen blueberries?

Yes, frozen blueberries will work. Just make sure to toss them in flour to prevent them from sinking to the bottom of the loaf during baking.

Can I substitute sour cream with something else?

Yes, you can substitute sour cream with plain yogurt or buttermilk for a similar result.

Can I make this recipe in advance?

Yes, this loaf can be made in advance and stored at room temperature for up to 3 days or in the fridge for up to a week.

How can I prevent the blueberries from sinking in the loaf?

Toss the blueberries in a tablespoon of flour before folding them into the batter. This will help keep them suspended during baking.

What if I don’t have a loaf pan?

You can use an 8×8 square pan as an alternative, though the baking time may vary.

Can I skip the glaze?

Yes, the loaf is delicious on its own without the glaze, but the glaze adds a lovely finishing touch and extra flavor.

Can I add other fruits to the loaf?

Yes, feel free to experiment with other berries like raspberries or strawberries. You can also add a combination of fruits.

Is this loaf good for gifting?

Yes! This lemon blueberry loaf makes a wonderful homemade gift, especially when wrapped in parchment paper and tied with a ribbon.

Can I make this loaf without eggs?

Yes, you can substitute the eggs with flax eggs or another egg replacer if you are looking for a vegan version.

Conclusion

This Lemon Blueberry Loaf with Lemon Glaze is a delightful combination of fresh fruit and citrusy zest, wrapped in a soft, moist loaf. It’s perfect for any occasion and can be easily customized to your taste. Whether enjoyed with a cup of tea or as a stand-alone treat, this loaf is sure to impress with its vibrant flavors and beautiful appearance. Give it a try and share it with friends and family for a refreshing, homemade dessert.